Chocolate Sheet Cake
Easier than boxed cake and infinitely more delicious. Topped with a creamy homemade chocolate frosting.
I think the superior form of cake comes in a sheet. I don’t know why, it’s just science. Truthfully I’m not one for layers of icing or anything super complicated. Sheet cakes are the opposite of that - they have a simple and delicious ratio of icing to cake and come together easier than a boxed cake mix.
Our Chocolate Sheet Cake is a favourite. Fluffy and moist cake topped with a creamy chocolate American meringue buttercream frosting. Not too sweet and just the right level of decadence. One of the reasons this cake is so fluffy is carbonated water! We replace eggs in this recipe with carbonated water which gives it a super light and airy texture.
Whether you’re celebrating a birthday or the fact that you made it through another week, this cake is the perfect celebration.
Why you’ll love this recipe:
Easy to make!
Absolutely delicious & moist.
Perfect for a party.
Top tips for making a chocolate sheet cake:
Use cacao powder, not cocoa powder. The beans are processed at a low temperature compared to cocoa, and contain higher quantity of nutrients, as well as has a more bitter taste –which we tend to prefer.
Use weighted measurements. For the most accurate results weighted measurements offer the least amount of room for error.
Grease and dust your baking pan generously. Ensure that the cake doesn’t stick by greasing with butter or cooking spray then dust with some cacao powder.
Use parchment paper if needed. If you have cakes that stick even with the above tip, use parchment paper on the bottom of the pan to make removing it even easier.
Allow the cake to cool completely. Before applying the icing, the cake should be completely cool. Even a slightly warm cake will melt the icing.
How to make a chocolate sheet cake:
Prep Time: 20 Min | Bake Time: 35 Min | Total Time: 55 Min
Makes: 1 9x13” cake (about 16-20 servings)
Ingredients:
210 g (1¾ cup) all-purpose flour
90 g (¾ cup) cacao powder
5 g (1 tsp) baking powder
12 g (2 tsp) baking soda
1 tsp kosher salt
480 mL (2 cups) vegan buttermilk, (soy milk + 1 tbsp apple cider vinegar)
400 g (2 cups) granulated sugar
120 mL (½ cup) carbonated water
10 mL (2 tsp) vanilla extract
120 mL (½ cup) vegan butter, melted
Chocolate American Meringue Buttercream:
113 g (½ cup) vegan butter, softened
28 g (¼ cup) cacao powder
250 g (2 cups) icing sugar
5 mL (1 tsp) vanilla extract
60 mL (¼ cup) aquafaba
100 g chopped chocolate, melted and cooled
Instructions:
Heat oven to 350F. Generously grease a 9x13 baking dish then dust with cacao powder.
Combine all-purpose flour, cacao powder, baking powder, baking soda, and kosher salt in a large bowl.
In another bowl combine vegan buttermilk, granulated sugar, carbonated water, vanilla extract, and melted butter.
Pour the wet mixture into the dry then mix until just combined. Then pour into the prepared baking dish.
Bake for 30-40 minutes or until a toothpick comes out clean.
Allow to cool completely while you make the chocolate buttercream.
Add softened butter to a stand mixer and beat until light and fluffy. Beat int he icing sugar and cacao powder until fully incorporated. Add the vanilla extract and aquafaba and beat until ight and fluffy – about 5-6 minutes. Slowly drizzle in the cooled melted chocolate and beat for another 1-2 minutes or until you get your desired texture.
Once the cake has cooled completely spread the chocolate buttercream across the cake and top with sprinkles.